Ingredients

1 6-ounce package tempeh “bacon” (about 8 strips)

1 large tomato, sliced thinly

1 cup alfalfa sprouts

1/4 cup vegan mayo (such as Nayonaise)

4 slices whole wheat bread

Preparation

Warm the tempeh bacon over medium heat in a dry sauté pan for about 2 minutes per side. Tear the tempeh bacon slices in half and set them aside. Place the tomato slices, then the tempeh bacon slices, and then the sprouts between slices of mayonnaised bread and press the sandwiches together.

Making It Simple: Technically, the tempeh is already cooked before it gets packaged, so you can forgo cooking it in the pan. The flavor won’t be as deep, but it saves you a few minutes.

The Gourmet Touch: Smoke the tempeh with hickory chips for about an hour before adding it to the sandwich. You can make a huge batch of tempeh like this and then store it in the refrigerator for a couple of weeks, using it in various recipes.